Part 6/9:
After the butter is fully kneaded in, drained dried fruits are added. Gentle mixing ensures fruits are distributed without deflating the dough. To increase strength and volume, the recipe introduces a series of stretch-and-folds—a technique borrowed from artisan bread-making—done at 30-minute intervals over a 2-hour period.
This process involves turning the dough out onto a floured surface, flattening into a rectangle, folding in half, and then into quarters. The repeated folds help develop the gluten, creating a dough capable of supporting the rising process and resulting in the characteristic tall structure.